Manhattan’s in May … Cobble what?

by KeithP on May 21, 2011

What we do in the name of science.  Research is never easy, ask any great man of science and he’ll (she’ll) tell you that it is long, laborious work; toiling behind the scenes with little recognition until a great find is found.  I know how they feel … after all we’ve been at this scientific journey now for six days, sampled eight amazing drinks highlighting the best of what a Manhattan (and Brooklyn) can be and we stand here at the intersection of Court and Carroll Street asking ourselves what more can we possibly see.  As we gaze down Court Street we realize that but 10 minutes walk north and we’ll find a new test for our little experiment, a chance to give cucumbers a go in a rye drink.

The Cobble Hill was created by Sam Ross, another Milk & Honey alum (you sense a trend here?) with the idea of creating a “summertime Manhattan.”  Two of the main ingredients in the Brooklyn, the Amer Picon and Maraschino are subbed out for the ripe citrus and mildly bitter Amaro Montenegro. Did Sam succeed in creating a winner?  We shall see.

Cobble Hill
Recipe created by Sam Ross of Milk & Honey (NYC) and Little Branch and adapted by theSpeakista

•    2 oz rye (Bulleit rye was used)
•    1/2 oz dry vermouth (Dolin was used)
•    1/2 oz Amaro Montenegro
•    2 slices of cucumber
Garnish: lemon twist
Glass: cocktail coupe or cocktail glass
Tools: mixing glass, bar-spoon and a julep strainer

Assembly: Combine all of the ingredients in the mixing glass and stir with plenty of cracked and non-cracked ice until the mixture is well chilled. Strain the mixture into the serving glass, express the essential oils from the twist over the drink and add it to the glass.

The verdict: the drink presents an interesting mix of dry and fresh cut flowers on the nose; funny given the heavy dose of citrus present in the mix.  The taste is exactly as you would expect a “summertime Manhattan” to taste – light, dry and crisp.  The wonderfully fresh flavor of the cucumber sings in the background against the oaky presence of the rye and the botanicals and citrus of our other two actors.  Ever so faint on the after palate is a twinge of bitterness the fades gently.  This is a nice drink to sip on a warm summer’s afternoon.

We complete our next second full day in Brooklyn with an eye to renewing friendships and a home coming of sorts.

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